Ingredients:
For the Crust:
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- Pinch of salt
- 1/2 cup unsalted butter, cold and cubed
- 1 large egg
- 1 teaspoon cold water
For the Filling:
- 3 cups whole milk
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter
- Ground cinnamon, for dusting
Instructions:
For the Crust:
- In a mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt.
- Add the cold, cubed unsalted butter and use a pastry cutter, two forks, or your fingertips to work the butter into the dry mixture until it resembles coarse crumbs.
- In a small bowl, beat the egg and cold water together.
- Pour the egg mixture into the flour mixture and stir until the dough comes together. If needed, add a bit more cold water, a teaspoon at a time.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to fit a 9-inch (23 cm) tart pan. Press the dough into the pan, trimming any excess from the edges.
- Line the pastry with parchment paper and fill it with pie weights, dried beans, or rice.
- Bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 10-15 minutes until the crust is golden brown. Allow it to cool.
For the Filling:
- In a saucepan, heat the whole milk until it’s hot but not boiling. Remove it from the heat and set it aside.
- In a mixing bowl, whisk together the granulated sugar, all-purpose flour, and cornstarch.
- Add the eggs and vanilla extract to the dry mixture and whisk until smooth.
- Slowly pour the hot milk into the egg mixture, whisking constantly.
- Pour the mixture back into the saucepan and cook over low heat, stirring constantly until it thickens. This will take about 5-7 minutes. Make sure not to bring it to a boil.
- Once the filling has thickened, remove it from the heat and stir in the unsalted butter.
- Pour the filling into the pre-baked pastry shell.
- Allow the tart to cool to room temperature, then refrigerate for at least 2 hours to set.
- Before serving, dust the top of the tart with ground cinnamon.
- Slice and enjoy your homemade South African milk tart!
This milk tart is a classic South African dessert, known for its creamy, custard-like filling and buttery crust. It’s perfect for special occasions or as a delightful treat any time.